Instructions

Chocolate Hummus

Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla extract and water to the bowl of a food processor (or blender). Process for 1-2 minutes, until smooth and creamy. Taste and adjust sweetness if needed. Add more cocoa powder if you want your hummus more chocolatey.

Transfer to a serving plate or bowl, and top with the caramel sauce (recipe below), roasted peanuts, and optionally, melted chocolate. Serve immediately with cookies and/or fresh strawberries on the side.

Mix with a wooden spoon until you get a smooth and thick dough. It should be soft but not too sticky.

Stir in the chocolate chips and mix until well incorporated. Scoop out about one tablespoon of dough and form balls (you should get about 12 small cookies). Place them about 2-inch apart on the prepared baking sheet and press down to flatten. The cookies won’t really spread so make sure to shape them with the desired thickness.

Bake for 15-18 minutes, or until the edges are golden brown. Remove from the oven, top with more chocolate chips while the cookies are still hot and let cool completely before serving.